Baked Rigatoni

This easy baked rigatoni with Italian sausage, marinara sauce, and two types of cheese is a classic comfort food casserole. Make it ahead, freeze it for later, or bake it tonight for a cozy family dinner!

Course Dinner

Cuisine Italian

Keyword baked rigatoni, baked rigatoni recipe, baked rigatoni with sausage, easy baked rigatoni, make-ahead baked rigatoni

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 583kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

1 (16 ounce) box rigatoni (or mezzi rigatoni)
1 tablespoon olive oil
1 lb. Italian sausage, casings removed (sweet or spicy)
1 cup diced onion
2 cloves garlic, minced or pressed (about 2 teaspoons)
2 (24 ounce) jars marinara sauce (about 5 cups total)
¼ cup chopped fresh basil
¼ teaspoon crushed red pepper flakes
Kosher salt and pepper, to taste
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
Optional garnish: chopped fresh parsley or additional fresh basil

Instructions

Preheat the oven to 400°F and set the oven rack in the middle position. Grease a 9 x 13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions for very al dente (it will continue cooking in the oven). Drain and set aside.
Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and onion. Cook until the sausage is browned and no longer pink, about 5-7 minutes, breaking it into crumbles as it cooks.
Add the garlic and cook for 30 seconds, until fragrant.
Stir in both jars of marinara sauce, basil, red pepper flakes, and salt and pepper to taste. Simmer over medium-low heat for 5-7 minutes.
Add the cooked pasta to the sauce and toss to combine.
Spread half of the pasta mixture in the bottom of the prepared baking dish. Top with 1 cup of mozzarella and ¼ cup of Parmesan.
Add the remaining pasta mixture. Sprinkle with the remaining 1 cup of mozzarella and ¼ cup of Parmesan.
Bake uncovered until the casserole is hot and bubbly and the cheese is golden in spots, about 20 minutes.
Let rest 5-10 minutes before serving. Garnish with fresh herbs if desired.

Notes

Undercook the pasta slightly. It continues cooking in the oven, so pull it 1-2 minutes before fully al dente to avoid mushy pasta.
Bake uncovered. The sauce and cheese keep the casserole moist. Covering creates steam and prevents the cheese from getting golden.
Don't overbake. Since everything is already cooked, the casserole only needs about 20 minutes in the oven. It should be hot, bubbly, and golden on top.
Pasta substitutions: Penne or ziti work well if you can't find rigatoni.
Meat substitutions: Ground beef or ground turkey can replace the sausage. Add 1 teaspoon Italian seasoning to the sauce to replace the flavor from the sausage.
Make ahead: Assemble up to 2 days ahead and refrigerate. Let sit at room temperature 30-60 minutes before baking. Add a few extra minutes to baking time if still cold.
Freezing: Assemble in a freezer-safe dish and freeze before baking for up to 3 months. Thaw in refrigerator 24 hours before baking.
Leftovers: Store in refrigerator 3-4 days. Reheat covered at 350°F for 25-30 minutes, or microwave individual portions 1-2 minutes.

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